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Tempe Production Process in RTI 

Forum Survey 

How Many Times Do You Eat Tempe in a Week?

USSEC Indonesia in collaboration with Indonesian Tempe Forum (ITF) has successfully conducted a 3 Days Training on Tempe Production Process for participants from Vietnam on September 5-7, 2014 at the Rumah Tempe Indonesia, Bogor. As much as 7 participants; 4 from catering and restaurant practitioners, 2 representatives from trader companies & 1 USSEC Vietnam participated in the program.

Two Soybean Farmer Leaders from Minnesota, Mr. Gene Stoel & Mr. Keith Schrader, visited Bogor, Indonesia on August 25, 2014. The purpose of the trip was to visit Rumah Tempe Indonesia and to observe Tempe - Tofu market & production in Indonesia. It was also arranged a visit to traditional fresh market to observe the selling of tempe & tofu in the fresh market.

USSEC and ITF was invited to the City Hall of Bogor to meet with the new Mayor of Bogor, Dr. Bima Arya Sugiarto who recently officially inaugurated on April 7, 2014. Dadi Maskar, Prof Made Astawan and representative from KOPTI Bogor visited Mayor Bogor at his office on April 28, 2014.

A research on application of steaming process on Tempe production to retrench the use of  water was implemented at the Rumah Tempe Indonesia Bogor on May – June 2014. The The objective of this research was to replace boiling process into steaming process in order to decrease used-water.

Whether you're a vegetarian or not, everyone can benefit from regularly eating meatless meals. Soy products are healthy sources of protein and they're a great alternative when trying to cut back on meat and dairy products, which are high in cholesterol.

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